Name: Baked Zucchini Fries with Dipping Sauce Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium zucchini, about 1 pound; 1 cup panko breadcrumbs; ½ cup shredded parmesan cheese; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ½ teaspoon kosher salt; ¾ teaspoon dried oregano; ½ cup all-purpose flour; 2 large eggs, whisked; 2 tablespoons dijon mustard; 2 tablespoons mayonnaise; 1 teaspoon honey; 1 teaspoon apple cider vinegar; 2 teaspoons water; ¼ teaspoon black pepper; 1 tablespoon chopped basil

Crunchy, golden, and totally addictive, these Baked Zucchini Fries with Dipping Sauce Recipe bring everything you want in a snack without the guilt of frying. They bake up crisp and flavorful, perfect for sharing over a casual evening with friends or for sneaking in some veggies with your kids.

A white bowl filled with light golden-brown zucchini sticks covered in a crispy crumb layer with green herb bits sprinkled on top; the zucchini sticks are stacked and arranged tightly on white parchment paper that slightly folds over the edge of the bowl. At the back of the bowl, there is a small dark rustic bowl holding a creamy white dipping sauce with hints of green herbs and red spices scattered on its surface. The whole setup rests on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Zucchini Fries with Dipping Sauce Recipe
Top Tip
How to Serve Baked Zucchini Fries with Dipping Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Zucchini Fries with Dipping Sauce Recipe

Why You'll Love This Recipe

Let me tell you, I've made these baked zucchini fries more times than I can count because they’re just that reliable and delicious. You get the crunch without deep frying, plus a bright, tangy dipping sauce that perfectly complements the mild zucchini.

Crispy Texture Without Frying: Thanks to the panko and parmesan combo, these fries bake up super crispy, satisfying that craving for crunch.
Healthy & Veggie-Packed: It’s a clever way to enjoy zucchini in a form that even picky eaters go for.
Easy & Quick to Prep: With a straightforward breading process, it’s a great weeknight snack or side dish with minimal fuss.
Delicious Dipping Sauce: That tangy honey-dijon basil sauce takes these fries from tasty to downright crave-worthy.

Ingredients & Why They Work

Each ingredient is chosen to build layers of flavor and texture. Fresh zucchini gives a tender base, while the panko and parmesan crispen up the outside perfectly. The dipping sauce balances the mild fries with a bright, creamy punch. When shopping, look for firm zucchini without soft spots and fresh herbs for the best taste.

Flat lay of a few fresh medium zucchinis, a small white bowl of panko breadcrumbs, a small white bowl of shredded parmesan cheese, a small white bowl of all-purpose flour, two whole uncracked brown eggs, a small white bowl of Dijon mustard, a small white bowl of mayonnaise, a small white bowl of honey, a small white bowl of apple cider vinegar, a small white bowl of water, a small white bowl of chopped fresh basil, a small white bowl of mixed dried oregano, garlic powder, onion powder, kosher salt, and black pepper, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Medium-sized, firm zucchinis work best—too large and they get watery, too small and you won’t get enough fries.
Panko Breadcrumbs: These light, flaky crumbs create the signature crunch you’re aiming for.
Parmesan Cheese: Adds a salty, nutty flavor that elevates the crust dramatically.
Garlic & Onion Powder: A subtle seasoning kick without overpowering the zucchini.
Kosher Salt: Essential for seasoning and bringing out the zucchini’s natural flavor.
Dried Oregano: Adds a touch of earthiness and herbaceous warmth.
All-Purpose Flour: Helps the egg wash stick and seals the coating.
Eggs: Acts as the glue for the breading station, ensuring crumbs stick evenly.
Dijon Mustard: Provides tang and depth to the dipping sauce.
Mayonnaise: Adds creaminess and richness to the dip.
Honey: Sweetens and balances the mustard’s sharpness.
Apple Cider Vinegar: Brings a light acidity that brightens the dipping sauce.
Water: Thins the sauce to a perfect dipping consistency.
Black Pepper: Freshly ground gives gentle heat and aroma.
Fresh Basil: Offers a fragrant, herbaceous note, lifting the sauce beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Baked Zucchini Fries with Dipping Sauce Recipe is how easy it is to tweak. You can play with the herbs or swap that dipping sauce for whatever you love. It’s a blank canvas for your flavor preferences.

Add a Kick: I sometimes sprinkle a bit of smoked paprika or cayenne in the breadcrumb mixture when I’m craving some heat, and it livens things up beautifully.
Change the Cheese: Feel free to swap parmesan for pecorino or nutritional yeast for a dairy-free twist.
Gluten-Free: Use gluten-free panko or crushed nuts in place of breadcrumbs and a gluten-free flour blend for a friendly alternative.
Herb Variations: Fresh thyme or rosemary also works great in the dip if you don't have basil handy.

Step-by-Step: How I Make Baked Zucchini Fries with Dipping Sauce Recipe

The image shows several rectangular zucchini sticks arranged on a metal rack. Each stick has a dark green inner layer, the zucchini, wrapped in a textured outer coating of light yellow and white bread crumbs mixed with bits of grated cheese. The coating looks rough and crumbly, covering all visible sides of the sticks. The metal rack is placed over a white marbled surface, creating a clean and bright setting. The zucchini sticks are evenly spaced, showing a mix of whole and partial pieces. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

Start by setting your oven rack in the center position and preheat to 425°F (218ºC). Lining your baking sheet with parchment paper or foil makes cleanup a breeze. I always add a wire rack on top, lightly greased, so the fries bake evenly crisp all around — but if you don't have one, just baking on the lined pan works fine too!

Step 2: Slice Your Zucchini

Cut each zucchini into about 12 sticks, roughly 3 to 4 inches long and ½ to ¾ inch wide. This size fries up nicely—big enough to handle but thin enough to get crisp. I find uniformity here helps them cook evenly.

Step 3: Set Up Your Breading Station

Arrange three bowls: one with flour, one with whisked eggs, and the last with the breadcrumb mixture (panko, parmesan, garlic powder, onion powder, salt, and oregano). This setup keeps the process smooth and efficient.

Step 4: Coat Those Zucchini Sticks

Dip each zucchini piece into the flour first, shaking off the excess. Then into the egg bowl, and finally press it into the breadcrumb mix. Make sure to coat every side well—this is what gives you the golden crunch. Placing each breaded stick on the wire rack helps air circulate around, crisping them beautifully.

Step 5: Bake to Perfection

Pop the zucchini in the oven and bake for 12-15 minutes. If you’re using a wire rack, you can leave them be, but on just a sheet pan, flip them halfway through. You’ll know they’re done when they’re golden brown and crispy to the touch—no soggy spots!

Step 6: Whip Up the Dipping Sauce

While the fries bake, stir together Dijon mustard, mayo, honey, apple cider vinegar, water, pepper, and chopped basil in a small bowl. This sauce really makes these fries pop and adds a creamy, tangy contrast that I can’t get enough of.

Step 7: Serve and Enjoy!

Serve your golden baked zucchini fries right out of the oven with a generous side of your dipping sauce. I like to sprinkle a little extra parmesan or fresh basil on top for that finishing touch.

Top Tip

I’ve learned through many batches that drying your zucchini sticks really helps with crispiness. They naturally release water while cooking, so removing excess moisture before the breading step is a game-changer.

Pat Dry Thoroughly: Use paper towels to squeeze out moisture after slicing—this stop sogginess in its tracks.
Don’t Overcrowd the Baking Rack: Give each fry enough room so air can circulate properly and crisp up those edges.
Press Breadcrumbs Firmly: When coating, press the crumbs into the zucchini to help the crust hold during baking and eating.
Watch Your Bake Time: Overbaking can dry out the zucchini, so check at 12 minutes and then decide if a few more minutes are needed.

How to Serve Baked Zucchini Fries with Dipping Sauce Recipe

baked zucchini fries - Serving Suggestion

Garnishes

I usually toss my baked zucchini fries with a smidge of extra parmesan and fresh chopped basil. Sometimes a little sea salt sprinkle just before serving really wakes up the flavors. These simple garnishes add visual appeal and an extra burst of taste.

Side Dishes

This recipe pairs wonderfully with light, fresh sides like a crisp spring salad, garlic mashed cauliflower, or even a bowl of your favorite soup. It’s also fantastic alongside grilled chicken or fish for a complete meal.

Creative Ways to Present

For a party, I love serving these fries stacked in a tall glass with the dipping sauce in small individual ramekins for easy grabbing. It’s fun, approachable, and always gets people talking—plus it makes the snack table look so inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover zucchini fries in an airtight container in the fridge for up to two days. To keep them crispy, I line the container with paper towels and separate layers of fries with parchment paper.

Freezing

If I want to prep ahead, I freeze the breaded zucchini fries on a baking sheet first, then transfer them to a freezer-safe bag. That way, they don’t stick together, and whenever I’m ready, I bake them straight from frozen, adding a few extra minutes.

Reheating

Reheat leftovers in a preheated oven at 400°F for about 8 minutes to bring back that crisp edge—microwaving tends to make them soggy, so I avoid that whenever possible.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free panko breadcrumbs or even crushed nuts like almonds or pecans for the coating to keep that crunch.

What’s the best way to keep the zucchini fries crispy?

Patting the zucchini dry before breading and avoiding overcrowding on the baking sheet or rack are key. Also, reheating in the oven rather than the microwave keeps them crisp longer.

Can I prepare these in advance?

You can bread the zucchini fries ahead of time and store them in the fridge for a few hours before baking. For longer storage, freeze the breaded fries on a baking sheet, then transfer to a bag for easy baking later.

What other dips go well with these fries?

Besides the honey-dijon basil sauce, ranch, garlic aioli, or even a simple marinara sauce work wonderfully. Feel free to experiment with your favorite dips!

Final Thoughts

This Baked Zucchini Fries with Dipping Sauce Recipe feels like a little celebration in every bite — guilt-free, crispy, flavorful, and surprisingly comforting. I always find myself reaching for seconds, and even my veggie-averse friends ask for the recipe. Give it a try and see how this simple snack can become your new go-to for easy entertaining or a delightful veggie treat at home!